Kombucha

How to brew your own kombucha

Are you a full-blown stage five kombucha addict ready to take things to the next level? Or just have the fermenting bug (pun intended)? Either way, we're here to show you just how easy it is to make your own kombucha at home. It’s how Remedy started, after all! That’s right, our founders Sarah and Emmet started out making kombucha for themselves and their young family on their very own kitchen counter.

INGREDIENTS
3.5 litres filtered water
1 cup organic raw sugar
12g organic black tea (6 teabags)
12g organic green tea (6 teabags)
2 x cans of Remedy Kombucha
 

METHOD:
STEP 1
Bring 3.5 litres filtered water to the boil.
Add black tea and steep for 3 minutes.
Add green tea and steep for a further 3 minutes. “Black tea has a beautiful, rich profile but green tea is full of polyphenols,” says Remedy Founder, Emmet Condon.
Strain tea into a 4-litre wide open mouthed jar and add sugar. Stir to dissolve. Cool to 30 degrees celcius.


STEP 2
If you have a mother culture (aka SCOBY) and feeder*:
Add kombucha feeder and place mother culture/ SCOBY on top of the liquid. 
OR 
If starting from scratch: add two cans of Remedy Kombucha to the tea brew.
Cover with muslin cloth and secure with elastic band.
Leave in a warm room away from food contaminants and direct sunlight for 7-10 days.


STEP 3
Depending on the temperature of where you live, your kombucha will be ready in about 7-10 days. 
If you used an existing mother culture, your brew will have formed a "baby" mother culture.
OR
If you used two cans of Remedy to make the kombucha from scratch, your own mother culture will have grown along the surface of the jar.
Taste to decide if it's ready. The kombucha should taste slightly sour with no tea flavour remaining. If you prefer a more sour taste, leave to ferment for a few more days.


STEP 4
Remove mother culture (this can be used to make your next brew).
Transfer your finished kombucha into sealed bottles to keep in the fridge. Enjoy!

Check out the video below for an overview from our Remedy Nutritionist, Jacqueline Alwill and read on below for detailed instructions on how to make kombucha at home.

 

Can you drink Remedy Kombucha if you're pregnant or breastfeeding?

Can you drink Remedy drinks if you are pregnant or breastfeeding?

You can drink Remedy Kombucha to your heart and gut’s content!

People around the world have been drinking kombucha and other fermented foods and drinks for thousands of years. Remedy’s co-founder and other members of Team Remedy enjoyed Remedy throughout their pregnancies and while breastfeeding.

As always, have a chat with your friendly health practitioner if in doubt.

 



Is Remedy okay out of the fridge?

We get a lot of questions. And we love answering them. One of the most common questions revolves around whether Remedy is ok if stored out of the fridge. The short answer is YES! But the same doesn't apply to all raw, unpasteurized kombucha. Wanna know why and how? Read on, friends...

Before we dive into the detail, it’s important to firstly flag that not all kombucha is created equal and so the following only applies to Remedy.

From the ingredients used, brewing method and how long it is brewed for, to the type of live culture used and how much sugar is left, the final product can be quite different in terms of not only the taste and goodness within, but also how it can be stored.

When it comes to Remedy, there are three key factors that contribute not only to us making what we like to think is the tastiest raw, live cultured kombucha going 'round, but also why our kombucha is a-ok out of the fridge, and hence why you will see our 4-packs sold in the soft drink aisle.

 

1. REMEDY CONTAINS NO SUGAR, FOR REAL
At Remedy, our 30-day long aged small batch fermentation process results in kombucha that contains no sugar. We test every batch to make sure of it and we are the only kombucha brand to have a tick of approval from I Quit Sugar to back it up.

This is not the case for all kombucha. If a kombucha is raw, live and unpasteurized and still contains sugar or has sugar added (not Remedy!), then it could re-ferment if left out of the fridge (= exploding bottles and/or boozy booch).

When it comes to Remedy Kombucha, ALL of the sugar is brewed out during our small batch, long-aged fermentation process. Leaving none in the bottle. De nada. Zilch. Which means there’s no risk of re-fermentation.

 

2. OUR LIVE CULTURE IS SUPER RIPPED
The live culture we use to make Remedy Kombucha is extremely strong, and healthy.

Every single batch we brew uses a descendant of the first kombucha culture (aka SCOBY) that Sarah and Emmet started out with on their kitchen counter. Over time, thanks to the love and care we give our brewing process (we have been known to hug our small batch pots), this culture has grown incredibly strong, healthy and right at home in our kombucha.

It's a myth that all live cultures need to be kept refrigerated to stay alive. When it comes to Remedy, our live culture is totes cool with being out of the fridge. We've tested throughout shelf life to be sure. Here's why:

  • During the Remedy long aged fermentation process, our SCOBY uses sugar as a food source for the live cultures to grow in number and produce metabolites such as organic acids.
  • At the end of the 30 day process, the sugar is all gone, but the culture is still very much alive. While it doesn't have any sugar left to feed off, it conserves energy within its cells.
  • Because these live cultures are the same ones that have conducted the fermentation, they are very happy in that environment and contributes to how and why they stay alive.
  • And if you're worried about good bacteria turning bad, fear not. There is never any risk of the good bacteria in our Remedy Kombucha turning bad. Our live culture thrives in our low pH fermented tea environment and it inhibits the growth of bad bacteria.


3. WE'RE CRAZY ABOUT QUALITY
We test every batch we make to ensure it’s the best booch going ‘round - on quality and taste. This includes checking the sugar content and live cultures, along with a number of other factors.

We’ve also completed methodical shelf life testing which shows that our live cultures survive in and out of the fridge, right throughout shelf life.

What are Tea Polyphenols?

What are tea polyphenols and why should I care?

Everyone knows that a cup of green tea is good for you, right? (Just ask your gran). Well, the reason for this is all of the healthy antioxidants that are naturally occurring in tea, both green and black. 

In kombucha makin’, the first and very important step at Remedy is to brew a VERY big pot of tea. That’s where these mighty tea polyphenols come in! They’re the REAL lesser-known powerhouse of a good kombucha.

Polyphenols known as antioxidants are naturally found in tea. In science-speak, antioxidants have been found to scavenge for free radicals in the body and prevent them from causing cell damage. Now you’re listening.

 

How many tea polyphenols does a Remedy Kombucha contain?

In every 250mls of Remedy Kombucha, you will enjoy 63mg of tea polyphenols!


Are all teas polyphenols equal?

No. Some tea blends have less or more polyphenols depending on quality, and this can even be impacted by what season the tea was harvested!

Polyphenols also vary on the tea type (i.e green, black, oolong, jasmine or hibiscus). Sarah and Emmet (our founders) personally select the highest quality organic tea for our brew. We use a mixture of certified organic green tea for its high polyphenol properties and certified organic black tea for its rich superior taste.

Most importantly, we test every batch of raw tea at Remedy to ensure it meets our high (chock-full) standards of the good polyphenol stuff. We then test each batch for the level of antioxidants at the end of the natural fermentation brew to make sure it meets our top notch standards for goodness. You betcha.


How can you tell if your kombucha is chock-full of tea polyphenols?

First up, when you pour your brew into a glass, you’ll notice it will have a brownish background colour. All tea has this background colour, so watch out if it’s crystal clear. Unfortunately, not everyone is up for making it right, so you may find there’s not much of the right stuff in there at all!

Kombucha Sourdough!

KOMBUCHA SOURDOUGH
A TWIST on the traditional sourdough, to create a crunchy bread FULL of flavor, character and goodness. Traditional sourdough is created using a starter that contains wild yeasts and good bacteria to make the bread rise. A starter can be shared by someone who already has one, or you can make your own. This recipe kick starts the process by using the live cultures present in all Remedy drinks, substituting the usual water for your favourite Remedy Kombucha!   

SOURDOUGH STARTER: 

For best results, create your starter a few days before baking. An easy way to remember starter ratios is 1+1 flour and liquid, for example, 125g flour to 125mls of Remedy Kombucha Apple Crisp. 

Ingredients:
Flour 
Any Remedy Kombucha flavour

METHOD

Mix 125g flour + 125g Remedy Kombucha, stand for 12-24 hours. After this time, discard half of the starter and then feed it the 60-75g each of flour and Remedy Kombucha. Repeat this step every 12-24 hours until your starter is doubling in size and smells of bread. 

SOURDOUGH

For the recipe, use about half of your starter, and keep the other half in a jar in the fridge for future baking. Feed this fridge based starter every few days, by discarding half of the mix, and feeding it fresh flour and Remedy Kombucha.

To make your bread, first make a mix of your starter, flour and more Remedy Kombucha. This first stage makes what is called Levain, or a ‘sponge’. More flour, liquid and salt are then added to create the dough. The quantities of Remedy Kombucha and flour below are a good guide, however sometimes your mix will need a little more flour, or a little less liquid depending on the weather, temperature, and type of flour used.

Levain ingredients

• 50g (2 tbsp) Sourdough starter 

• 80g (80 ml) Remedy Kombucha

• 75g (½ cup) strong bread or pizza flour

Dough ingredients

• 500g (500ml or 2 cups) Remedy Kombucha 

• 700g (4 cups) strong bread or pizza flour, plus extra for dusting

• 2½ teaspoons fine sea salt

HANDY TIP! The best part of the recipe is there is no kneading. The activity of the live cultures does all the work! You just fold the dough a few times with rests in between. 4-6 times works best.

METHOD

  1. Feed your sourdough starter to keep it active, 4 — 8 hours.
  2. Make the levain. Combine your starter, flour and Remedy Kombucha in a medium bowl. Mix until combined, and then cover with plastic wrap and leave it to stand in a nice warm part of the kitchen. Overnight works best. By morning it should have expanded and look very bubbly.
  3. Make the dough. Combine the levain with half the Remedy Kombucha set aside for this stage, and then mix until smooth, add the remaining Remedy Kombucha to the mix. Sift the flour and salt, and then add to the wet ingredient mixture. Mix this with a wooden spoon until you have a very basic rough looking dough. Cover this bowl with plastic wrap and set aside for an hour.
  4. Unwrap the bowl and take a corner of the dough in one hand. Stretch it away from the dough slightly, and then fold this stretched piece back on top of the dough. Turn the bowl 90 degrees (a quarter turn) and repeat this step three more times. Cover again with the plastic wrap, and set aside in a nice warm place for a further 30 minutes. Repeat this process four to five more times. By this stage, the dough will look very uniform and smooth. After the final folding, cover again and let it stand for about an hour until the dough is puffed. 
  5. Turn the dough out onto a well-floured surface. Cut your dough into two pieces. Shape these two pieces into two loaves. At this stage, you can use a loaf tin, proving baskets, a dutch oven, or a baking tray to shape the type of loaf you want. Use non-stick baking paper to line or place the loaf for baking. Once shaped, cover your loaves with a floured tea towel, oiled plastic wrap or baking paper, and then stand somewhere warm and draught free for a final rising.
  6. Preheat the oven to 240 C (220 C fan forced). Place the loaves in the oven and throw in a handful of ice cubes into the bottom of the oven. This will help create a great crust!
  7. Bake for 20 minutes, then reduce the oven temperature by 20 degrees (220 C, or 200 C fan-forced). Bake for another 15-20 minutes until the crust has a nice deep colour to it, and the loaf sounds hollow when tapped on the bottom. Take the loaves out of the oven to cool on a wire rack for about an hour. DELISH.

Once you've mastered the art of Kombucha Sourdough, start experimenting with all your favorite Remedy flavours!

Recipe made in collaboration between Remedy Drinks, Remedy Team Member Nik Gray and I Quit Sugar. Photography by Bec Dickinson.